Great for Rosh Hashanah!
This is based on 8-10 servings. Tell your butcher how many people and remember, brisket shrinks!
Ingredients:
- brisket (first cut, trimmed but leave some fat)
- 1 large or 2 medium sweet onions, finely chopped
- garlic, chopped
- Olive Oil
- 2 condensed Rokeach tomato and mushroom sauce (or soup)
- 1 can beef broth or stock
- brown granulated sugar to taste (we use 4-5 tablespoons)
- baby carrots
Directions:
Add oil to a roasting pan. Add the meat and sear on all sides. Remove from pan. Add onions to the pan until translucent (not browned). Add garlic (we like a lot) and stir. Add tomato soup and mushrooms, beef stock and brown sugar to taste. Simmer 10-15 minutes.
Return meat FAT SIDE UP and cover. Bake at 325 degrees 3-4 hours until fork tender. BASTE every half hour. Turn meat halfway through cooking. Add carrots for the last 45 minutes.
Remove from the oven and take the meat out. Remove the carrots. Let the sauce cool.
Using an immersion or regular blender or food processor, mix the sauce until it liquifies.
Do not slice the meat warm. Make sure it cools, then cut against the grain. Reheat in the gravy.
